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The essence of summer available all year. With a striking red color and luscious taste, strawberry sugar is ideal as a topping on desserts, salads, and candies, as well as the rim of your daiquiri or margarita.

Sumac is a spice that comes from the berries of a wild bush that is native to the Mediterranean and parts of the Middle East, notably Iran, and is naturalized to most of the United States. Sour and astringent, sumac berries are used in place of lemon peel in much Lebanese and Turkish cooking.

Pronounced “table” ,Tabil translates as Seasoning and at one time meant ground coriander. A mainstay of Tunisian cuisine, it is used to flavor beef, veal, seafood, rice, couscous, and vegetables. We also find it to be an excellent rub for pork.

In Pakistani and Punjabi Indian Cooking, this blend is used to marinate poultry, seafood, lamb, or paneer prior to cooking in a Tandoor oven. Mix 2-3 tablespoons with 1 cup of plain yogurt and marinate for up to 24 hours prior to cooking. Baste the items with the marinating liquid as it cooks and serve with Basmati rice.

Tarragon has an aromatic property reminiscent of anise. It is commonly employed as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon complements fish, meat, soups and stews, and pairs well with tomato and egg dishes.

The clean flavor of pure sea salt combined with the spicy bite of ginger. Use on noodles, grilled or steamed vegetables, and especially seafood and poultry. Sprinkle on fresh fruit or rim a glass for that special cocktail. Also pairs well with chocolate.

Thyme is the leaf of a low-growing shrub in the mint family. It is often included in seasoning blends for poultry and stuffing and is commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes and is frequently paired with tomatoes.

Turmeric, essential to curry powders, is a member of the ginger family. It and has a light, musky flavor along with a brilliant golden orange color. It has been used for thousands of years to dye cloth and to add coloring to foods.

To Capture the historical richness of the flavors of Tuscany. We perfected this blend to be a excellent suitor for your culinary desires. Mix with olive oil for a dipping blend, use in a marinade for your choice of grilling meat.

The Urfa Pepper, also known as Isot Pepper, is grown in the Urfa region of Turkey. It is sun dried during the day and then wrapped and sweated at night. This produces a pepper with a wonderful smoky, raisin-like flavor that is reminiscent of dried fruits and tobacco.

Due to a crop failure due to a storm there is a shortage of vanilla beans that has effected the pricing.

Bourbon beans have a creamy, sweet, smooth and mellow flavor with a long finish but with a subtle aroma. They are generally used when a classic lingering vanilla accent is called for. Real vanilla adds an incomparable richness to custards, ice cream, caramel, coffee, and creme brulee. Contains 2 beans.

Due to a crop failure due to a storm there is a shortage of vanilla beans that has effected the pricing.

Vanilla is actually the fruit of an orchid. Tahitian beans are more delicate than Bourbon with a stronger aroma. They are flowery, fruity, with a hint of anise and a smooth flavor. Real vanilla adds an incomparable richness to custards, ice cream, caramel, coffee, and creme brulee. Contains 2 beans.

Vindaloo is native to the Indian Island of Goa. It is traditionally a fiery hot dish made with vinegar and pork but you may substitute the protein of your choice. The “heat” is up to you. This version is relatively mild. Add additional cayenne to liven things up.

We’ve blended Atlantic Sea Salt with pure Porcini mushroom powder. Having a complex, almost earthy aroma with hints of nuts and sourdough, this yields a savory and aromatic blend that is perfect for seasoning meats, seafood, risotto, sauces, and soups.

Sweet apple wood from the Yakima Valley in Washington state provides the source for the smoke used in creating this fine salt. Yakima is a mild salt with wonderful fruit undertones. Excellent in cheese sauces, on poultry, or sprinkled on bread prior to baking. It will transform the humble potato.

Za’atar is a mixture indigenous to North Africa, Syria, Israel, Lebanon in addition to Turkey and Jordan. It is sprinkled on meats, vegetables, and breads, and is also mixed with olive oil for use as a dipping sauce. It almost always contains thyme but in this version sumac is more prevalent. **Contains Gluten

Ziggy’s is named after our son’s cat. Every so often it appears that his brain will catch on fire and he will tear through the house for no apparent reason. Then he returns as if nothing happened. That being said, it’s an excellent choice to add a Mexican flair to your cooking. It goes equally well with beef, chicken, pork, or seafood, and is a great addition to chili. Try it as a taco or Fajita seasoning.